Japanese · Dessert
Japanese Steamed Cheesecake
A Japanese-style steamed cheesecake, cooked gently over simmering water rather than in a dry oven so the meringue-lightened batter stays impossibly soft, pale and jiggly rather than browned or domed. The texture sits between a soufflé and a custard, with a clean lemon-and-cream-cheese tang and almost no density to it.
$1
25 minsPrep
35 minsCook
180 minsTotal
MediumLevel
Nutrition per serving
383Calories
7.5gProtein
28.3gFat
25.3gCarbs
16.4gSugar
0.2gFiber
213mgSodium
214mgChol
15.6gSat Fat
113mgPotassium
81mgCalcium
1mgIron
0.5mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Yuzu Ale
local
Matcha Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Line the base and sides of a 10cm/4 inch springform tin with parchment, and wrap the outside in foil to keep steam water out.
2
Melt the cream cheese gently over a double boiler with the butter and milk until smooth, then whisk in the heavy cream and lemon juice.
3
Off the heat, whisk in the egg yolk and yolk portion, then sift in the cake flour and cornstarch and fold until just combined with no lumps.
4
In a separate clean bowl, whisk the egg white to soft peaks, then add the sugar in two additions and whip to a glossy meringue.
5
Fold the meringue into the cream cheese batter in three additions, keeping as much air as possible, then pour into the prepared tin.
6
Set the tin into a steamer basket or a roasting tray with hot water reaching halfway up the sides, cover loosely with foil to stop condensation dripping, and steam over gently simmering water for 35 minutes.
7
Turn off the heat and leave the cake in the closed steamer for a further 10 minutes to settle before lifting out.
8
Cool to room temperature on a wire rack, then chill in the tin for at least 2 hours before unmoulding and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Cream Cheese, softened
- 45g45g Egg, separated
- 10g10g Egg Yolk
- 28g28g Sugar White
- 25g25g Heavy Cream
- 15g15g Whole Milk
- 14g14g Cake Flour, sifted
- 6g6g Cornstarch
- 6g6g Lemon Juice
- 8g8g Butter, melted
